How to Can Cured Olives

Canning olives is like canning any other vegetable.

Olives are cured by soaking the olives in a solution of water, salt, vinegar and, occasionally, lye. Curing olives helps them become pickled, but it does not protect them against bacteria that can grow inside the olives when exposed to air. To prevent these bacteria from growing, and to enjoy the olives over an extended period of time, the olives must be canned after they are cured. Once they are canned, the olives can be stored in the pantry or any other non-refrigerated location.

Things You'll Need

• Canning jars with metal lids and pretreated rubber rings
• Cured olives
• Pressure canning machine
• Metal butter knife
• Oven mitts
• Towel
• Spoon

Instructions

1. Place the olives inside the canning jars, leaving 1 inch of space at the top of the jars. Place 1 tablespoon of canning salt over the top of the olives.

2. Fill the jars with boiling water. Run a knife along the inside edge of the jars to remove any bubbles.

3. Place the rubber ring between the metal lid and the metal insert. Screw tightly onto the jars.

4. Fill the canning machine with 2 to 3 inches of hot water. Place the jars of olives inside the canning machine.

5. Turn the canning heat to high, and allow to run with the vent open for 10 minutes. This allows all air to escape from the canning chamber. After 10 minutes close the vent.

6. Allow the pressure to climb to 11 to 12. Adjust the heat to maintain a pressure of 11 to 12 for 40 minutes.

7. Turn off the canner and allow the air to escape slowly. Do not remove the jars from the canning machine until the pressure gauge reads zero once more.

8. Remove the jars from the canner using oven mits. The jars will still be very hot. Place the jars on a towel leaving 3 inches between each jar. Allow the jars to cool until they are no longer warm to the touch.

9. Test the seal on each jar by tapping the center of the jar lid with a spoon. If the spoon makes a ringing sound, then the seal is tight. If the spoon makes a dull thudding sound, then the seal is not tight and that jar will have to be reheated and sealed.

10. Press the centers of the lid with a finger. If the lid does not move, the seal is tight. If the lid moves, then the seal is not tight and will have to be redone.

References

• Texas Co-op Extension: Canning Vegetables
• Cure Olives: Curing Olives